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Baked Mixed Vegetable Cutlets (Sabji Tikki)

Lord Krishna's Cuisine by Yamuna Devi was my earliest introduction to Indian cooking. I received it as a gift shortly after becoming a vegetarian and credit it with improving my eating habits and educating me about the treasures of the Indian cooking tradition. For the first few years, I mostly stuck to the rice and dal chapters, but all that has changed since I have become more adventurous in the kitchen. Honestly, it's like a book you never want to end. Thankfully, it contains over 500 authentic recipes somewhat adapted for modern day cooks. The possibilities are endless indeed.

A few months ago, I was flipping through the "Light Meals and Savories" chapter and immediately inserted a post-it-note next to her recipe for "Mixed Vegetable Cutlets". I finally had an opportunity to try these recently. These spiced cutlets made with a tantalizing array of vegetables in addition to chickpeas and paneer cheese are moist, hearty and nourishing as well as just plain delicious. Ms. Devi instructs the cook to shallow fry the cutlets, but I was a bit nervous that the mixture would fall apart. I was also tired of being in the kitchen on that particular afternoon. The result was an improvised version including bread crumbs that I baked instead. Overall, a great success.

Steam the vegetables until just tender. (If using frozen peas, simply defrost without steaming).

Meanwhile, line a baking sheet with parchment paper and preheat an oven to 375°.

In a food processor, mince the chilies. Add the chickpeas, paneer cheese, nuts, sunflower seeds, defrosted peas if using, spices, salt and pepper. Process until combined. Transfer this mixture to a large mixing bowl.

Now add the steamed vegetables to the food processor and pulse until the vegetables are mashed. Transfer to the bowl containing the chickpea and paneer mixture and stir until combined. Stir in 1/2 cup of bread crumbs.

Rub your hands with a little oil and shape the mixture into small 2- to 3-inch patties or cutlets, adding more bread crumbs if the mixture is too moist.

Place each patty or cutlet on the prepared baking sheet. Bake for 15 to 20 minutes until lightly browned. Remove from the oven, carefully flip each cutlet over, and bake for another 15 to 20 minutes. To give the cutlets a richer color you can brown under the broiler for another 1 or 2 minutes after baking.

Serve hot or warm with a sauce or chutney. Refrigerate leftovers and reheat in aluminum foil for 10 minutes at 300°.

I am looking for a tomato chutney recipe! About 30 years ago an elderly Indian man made a meal for us with one, gave us a recipe which I can't find. It included black salt which I still have...looking forward to this recipe. Cutlets look appetizing.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.